Ingredients:
10 medium shrimp, cooked,peeled,deveined and coarsely chopped
1 medium kirby cucumbers, finely chopped
1/4 cup chopped red onions
3 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 teaspoons chopped fresh mint
1 -2 jalapeno peppers, minced
1 teaspoon ground coriander
1/4 teaspoon salt ( to taste)
1 cup cooked white rice
2 green leafy lettuce leaves, torn into bite-size pieces
2 large burrito-size flour tortillas, warmed
Directions:
In a mixing bowl, add the shrimp, cucumber, onion, vinegar, lime juice, fish sauce, sugar, mint, jalapeno peppers, coriander, and salt; stir to combine.
Let sit for 5 minutes Add the rice and lettuce; toss to coat.
Lay warm tortillas on flat surface.
Place half the salad mixture in a thick horizontal strip across the bottom third of each tortilla (don’t let ingredients get too close the edges).
Fold in the two sides of the tortilla and roll-up bottom to top (burrito-style).
Cut in half on the bias and eat immediately.
Servings: 2
Time preparation: 40 min.
Time total: 45 min.